Cherries are in season so it’s time for a pie! Clairs steps for the pie dough. You want to work fast so that the butter doesn’t melt and seperate. If it stays cold and in discreet chunks, you’ll get a much flakier dough. Very cold butter added to the flour and crumbled. You want to aim for pea sized clumps of butterAfter adding the water. You want to add as little water as possible to prevent gluten formation. Again leading to a flakier dough. Chill the dough after kneading so the butter stays cool. Definitely a 9/10. The almond extract and lemon zest in the filling gave it great flavour. The only thing I’d change is I’d roll it thinner as the dough on the bottom was a bit thick, and I’d add some more cornstarch so that it isn’t as runny.
My Cooking Journey